In bowl, combine first 7 ingredients; blend well. Combine sour cream, eggs and butter. Add to dry ingredients and blend until evenly moistened. Spoon into 36 generously greased mini muffin pans, filling almost to top. Bake at 425° 10 – 15 minutes, until golden. Cool on wire rack for 5 minutes. Remove from pans and serve warm with Chili Cheese Butter.
Chili Cheese Butter: Combine ½ cup softened butter with ½ cup grated Jarlsberg cheese, minced clove of garlic and ¼ teaspoon chili powder. Chill until ready to serve. Makes about 1 cup spread.