Dill Mini-Muffins

Makes about 3 dozen.
Baked muffins may be frozen in an airtight container up to 1 month.

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

Beat softened butter at medium speed with 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.