Dasher's Dill Mini-Muffins

recipe
Baked muffins may be frozen in an airtight container up to 1 month.

Yield:

Makes about 3 dozen

Recipe from

Southern Living

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

Preparation

Beat softened butter at medium speed with an electric mixer until creamy; add sour cream, and beat at low speed until blended.

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.

Bake at 375° for 22 to 25 minutes or until golden.

Note:

Ann Nickerson, Dunwoody, Georgia,

November 2004
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