Preheat the oven to 180°C.
Grate the zest off the lemon and orange. Set aside.
Sift together the flour and baking powder.
In another bowl, beat the egg with the sugar until the mixture whitens and doubles in volume. Whisk in the olive oil, the milk and the lemon/orange zests.
Add the flour/baking powder mixture. Mix in quickly until uniform but not too smooth.
Place paper liners in a muffin tin (or other similar tin with high sides). Fill the paper liners to 2/3. Sprinkle with icing sugar.
Bake for 20 min. then allow to cool before eating.
We advise you to use an intense-tasting PDO olive oil from Nîmes for its aromas of greenery, pineapple, dry hay, red & yellow plum, which go well with salt cod.
You can also use one of these PDO olive oils: Aix-en-Provence, Haute-Provence, Provence, Vallée des Baux-de-Provence.