Make these Olympic Gold Medal Muffins and celebrate every gold, silver and bronze won at the Olympic Games. The opening ceremony last night was outstanding and, today, I’ve had one eye of the telly for the road race, the swimming and the tennis. I’m not a sports fan but somehow, this is different!
There was another celebration last week when I opened up a hamper sent to me by the lovely people at Elizabeth Shaw. Oh, my goodness, so much chocolate! As well as a couple of boxes of the well known Elizabeth Shaw, Dark Chocolate Mint Crisp, there are some new flavours to try and some different ways to enjoy Elizabeth Shaw chocolates.
The Milk Chocolate Butterscotch Crisp is a very mild chocolate at 31% Cocoa Solids, personally, I prefer chocolate with higher cocoa solids, the butterscotch crisp has pleasant, if slightly burnt flavour however if you like a mild milk chocolate and cinder toffee, you will like this bar! Despite my preferences, it didn’t last long! Also new in the Elizabeth Shaw range are a variety of ‘Flutes’, Orange, Amaretto, Latte and Mint. These are ideal for nibbling and would make great stocking fillers or little hostess gifts.
I looked at this selection of Elizabeth Shaw Butterscotch Crisp, Caramel Crisp, Cocoa Crunch and Honeycomb Crisp it occurred to me that their shiny wrappers looked just like gold, silver and bronze medals. All I needed was a way to display the medals, and Gold Medal Muffins seemed the obvious answer.
- 1 large ripe banana, mashed
- 150 g self-raising flour
- 1/2 tsp baking powder
- pinch of salt
- 50 g brown sugar
- 120 ml milk
- 25 g butter, melted
- 1 egg beaten
- 150 g chocolate, chopped
- Preheat the oven to 200 C.
- Mix together the flour, baking powder and salt in a bowl.
- Mix the banana, sugar, milk, butter and egg in one bowl.
- Fold the flour mixture into the wet mixture with a spatula or metal spoon.
- Gently stir in 50 g of the chocolate chips and spoon the mixture into paper muffin cups.
- Bake for 20 - 25 minutes until risen.
- Leave to cool for a few minutes in the tin then remove to a cooling tray.
- Put the remaining chocolate into a bowl and either melt in a bowl over a pan of gently simmering water until liquid.
- Place a teaspoon of melted chocolate onto each muffin and place a gold wrapped chocolate on top, leave to set.
- You can leave the muffins just with the gold chocolates or decorate to suit the occasion with ribbon, flags and logos,
PIN FOR LATER
You can decorate the Gold Medal Muffins, to suit your own ‘winning’ occasion. As it was the Olympics, I made the little flags by scanning a Union Flag that came with Simply Homemade Magazine for the Diamond Jubilee Celebrations. Using Photoshop Elements I put the flags side by side and printed them out. So basically, you cut out two flags side by side and then fold them around the cocktail stick using a little glue to hold them together. I love it when my crafting and baking hobbies come together.
The ‘gold medal’ is, of course, an Elizabeth Shaw Butterscotch Crisp. I printed out the Olympic rings and stuck that onto the ‘medal’, cut a ribbon and taped it to the back of the chocolate.
I melted half a dozen of the chocolates in a bowl over a pan of hot water and placed a spoonful on the top of the muffin, then stuck the ‘gold medal’ onto the chocolate, stuck the flag into the muffin behind the chocolate and they were ready to eat!
If you would like to win a hamper of Elizabeth Shaw chocolates then they are running a competition on their website: Win Chocolates to Celebrate
I’m also entering this for Sporting Snacks run by Ren at Fabulicious Food
I can’t wait for Team GB’s first Gold Medal, good luck to all the competitors.