Dasher's Dill Mini-Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Baked muffins may be frozen in an airtight container up to 1 month. Ingredients:
1 cup butter, softened |
1 (8-ounce) container sour cream |
2 cups self-rising flour |
1 tablespoon dill seed |
2 tablespoons dried parsley flakes |
1/4 teaspoon onion powder |
Directions:
1. Beat softened butter at medium speed with an electric mixer until creamy; add sour cream, and beat at low speed until blended.
2. Combine flour and next 3 ingredients. Stir flour mixture into butter mixture until blended. Spoon dough into greased miniature muffin pans, filling three-fourths full.
3. Bake at 375° for 22 to 25 minutes or until golden.
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