These muffins are terrific for those who like a touch of tang in their baked goods. The orange juice adds just the right amount of sweetness.
Preheat oven to 350°F (180°C).
Beat the eggs and sugar until light and fluffy, about 8 minutes.
Turn off mixer and gently add the oil, flour, and lemon zest. Fold together until blended. Add both types of juice. Mix until blended.
Grease well a muffin tin and sprinkle with a bit of flour.
Pour batter into the cups until they are three quarters of the way full.
Bake for 20 minutes, or until a toothpick inserted into a muffin comes out dry. Remove from pan and allow to cool.
Place the confectioners’ sugar in a small bowl. Add 2 teaspoons orange or lemon juice and mix.
If the mixture is too thick, add an additional teaspoon of juice. Pour over muffins immediately.