Lemon And Lime Muffins

• 4 whole Large Eggs
• 270 grams Golden Caster Sugar
• 180 milliliters Vegetable Oil
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Lime Juice
• 360 grams Plain Flour
• 1 pinch Salt
• 1 teaspoon Bicarbonate Of Soda (baking Soda)
• 2 teaspoons Baking Powder
• 275 milliliters Sour Cream
• 2 whole Lemon, Zested
• 2 whole Lime, Zested
• 500 grams Icing Sugar
• 120 grams Softened, Unsalted Butter
• 2 Tablespoons Milk

1. 1. Preheat oven to 180 C fan.
2. 2. Prepare a 12 hole muffin tray by lining it with paper cases. Set aside.
3. 3. In a mixing bowl using an electric mixer beat the eggs and sugar together until pale and thickened. Once thickened beat the egg mixture on a low speed setting while slowly drizzling in the oil until it is all incorporated. Then beat in half each of the lime and lemon juice.
4. 4. Sift the flour, salt, bicarbonate of soda and baking powder into the egg mixture and beat until combined. Add the sour cream and mix for one minute until combined. Then stir in half each of the lemon and lime zest.
5. 5. Spoon the batter into the cases until three quarters full. Bake for 25 minutes, then remove from the oven and place on a wire rack to cool.
6. 6. In a large bowl beat the icing sugar, butter, the remaining halves of the lemon and lime juice and half of the remaining lime and lemon zest until smooth. Beat in the milk and increase speed until light and fluffy. Pipe the icing on top of the cooled muffins and then sprinkle the remaining zest over the top to finish.

eggs, sugar, vegetable oil, lemon juice, lime juice, flour, salt, bicarbonate, baking powder, sour cream, lemon, butter, milk

Taken from tastykitchen.com/recipes/breads/lemon-and-lime-muffins/ (may not work)