HOMEMADE PEANUT BUTTER AND JELLY CUPS

This may out me as a pretty strange person, but I've never been much for peanut butter and jelly sandwiches. Don't get me wrong, peanut butter is one of the greatest foods on earth, I agree. And who doesn't love a bit of strawberry jam? It must be the bread. No, it's definitely the bread. And I like bread, I really do. But combine all the aforementioned ingredients and it's all just a little… meh.

INGREDIENTS

Makes 12 Peanut Butter & Jelly Cups

1 pound Peanut Butter (natural is best!)
1 ½ tablespoons honey or maple syrup
½ cup coconut oil, melted
teaspoon salt (only add if the peanut butter is unsalted)
¼ to ½ cup jam or jelly (use flavor of your choice, we used juice sweetened jam to avoid added sugar)
Paper cupcake liners
Muffin tin

INTRUCTIONS:

Line a muffin tin with 12 paper liners.
Place the peanut butter, honey, coconut oil, and salt (if using) in a blender (high speed is best) and blend until smooth and creamy.
Divide the peanut butter between the lined muffin tin cups.
Spoon 1 to 2 teaspoons (more or less, depending on your preference) of jam on top of the peanut butter in each cup, spreading it out so that it isn't in one clump.
Use a toothpick to swirl the jam around the top of the peanut butter.
Place the muffin tin in the freezer for 15-20 minutes, or until cups have hardened. Store the cups in an airtight container in the freezer (or fridge) and let sit at room temperature (if frozen) for 5 minutes before eating.

Source:handmadecharlotte.com