Heat oven to 350 ̊ F and line with paper cups a 12-cup muffin pan. In a large bowl, combine beer bread mix, Feta cheese, dill, olives and sun-dried tomatoes.  Pour  beer and stir lightly until just combined. Do not over mix. Spoon batter into the prepared muffin cups. Drizzle tops with the melted butter and sprinkle each muffin with shredded Parmesan cheese. Bake for 15 – 20 minutes or until golden brown and cooked through. Serve warm or cold.