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Substituting lemon juice for orange juice in muffin recipe?

last month

I want to make a rhubarb muffin recipe that calls for 1 ½ cups orange juice.
Can I substitute lemon juice, or will it be too sour or acidic? Throw off the leavening proportions (baking soda and baking powder)?
Should I substitute some other liquid for part of the lemon juice?
The only other liquids in the recipe are oil and eggs.

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