Haha, absolutely @hotrod. Great job being so quick!

Instructions

Citrus Curd:
Juice and zest the citrus fruits.
Whisk egg yolks and sugar together in a medium saucepan then slowly pour in juice while whisking. Stir in zest and salt and place over medium low heat. Stir constantly until the curd gets thick enough to coat the back of a spoon, it should take 10 to 12 minutes. It will also get big and foamy as it boils.
Stir in butter until melted then pour through a fine mesh strainer into a medium bowl. Cover with plastic wrap directly on top to prevent it from forming a film and allow it to cool.
Muffins:
Preheat oven to 350 degrees F (180 C).
Beat eggs and sugar together in a medium mixing bowl. Add oil, milk, orange juice and zest, and curd. Stir in remaining ingredients and grease, or line with paper, 2 or 3 muffin tins. Spoon batter into pan and fill each hole to the rim. Bake for 25 to 35 minutes or until toothpick comes out clean. Remove from oven and allow them to cool for about 5 minutes then loosen from pan and place on cooling rack to finish.
Fill a pastry bag fitted with bismark tip with remaining citrus curd and pipe into centers of muffins.