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.