Fill each muffin pan with a tablespoon of batter. Keep in the oven for twelve minutes.
After taking the pan out of the oven, carefully transfer the blooms to a cloth.
In a medium bowl, sift the powdered sugar to make the glaze. Blend in the oil, water, zest, lemon juice, and lemon zest until smooth. Coat the heated blooms well with glaze.
Spread waxed paper below the blooms and set them on wire racks to collect any drips. Serve immediately or store in an airtight container after letting glaze set completely. *Garnish with little bits of candied fruit immediately after glazing.
Have fun!
