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2 Eggs
210 ml macadamia oil
80 grams dark chocolate 70%+
180 grams caster sugar
245 grams flour, sifted
5 grams bicarb soda
2 grams baking powder
pinch of salt
2 1/2 grams ground cinnamon
2 1/2 grams mixed spice or pumpkin spice
65 grams dried cherries chopped
35 ml fresh orange juice
zest of half an orange
200 grams grated carrots
60 grams macadamias, chopped
70 grams walnuts, chopped
120 grams dark chocolate
80 grams Milk Chocolate, in chunks

Icing Mix
500 grams cream cheese, softened
zest of half an orange
12 White Lindor balls, melted in the microwave

Melt chocolate in a double boiler but don’t boil or you can microwave
Combine the eggs, sugar, oil and chocolate mixture in the bowl of your electric mixer. Give it a quick stir to help dissolve the sugar.
Add in the dry ingredients until just combined. Stir in the fruit, orange zest and juice, carrots and nuts.
Lastly, stir in the chocolate chunks. Transfer batter to lined muffin pans. Bake in a pre-heated oven at 175c for 15 minutes or until a knife inserted into the batter comes out clean.
For the icing, soften the cream cheese and orange zest in an electric mixer with a paddle attachment. Mix in the melted Lindor balls and beat until smooth. Allow to set in the fridge. When the muffins are cool, top with cream cheese icing mix.