Sourdough popovers with whipped honey cinnamon butter

🥘 Ingredients

• eggs 3 large, room temp
• almond milk 1 cup, room temp
• sourdough starter ½ cup
• salt ½ tsp
• all-purpose flour 1 cup
• nonstick cooking spray
• salted butter ½ cup, room temp
• powdered sugar ¼ cup
• honey 2 tbsp
• cinnamon 1 ½ tsp
• vanilla extract ¼ tsp

1. 1

   Place a muffin pan on the middle rack in the oven and preheat the oven to 450°F while making the popover batter.
2. 2

   In a large bowl, whisk together eggs . Then add almond milk , sourdough starter , and salt . Whisk until just combined. Whisk in all-purpose flour until the large lumps are gone. Transfer the batter to a large measuring cup or glass.
3. 3

   Once the oven is preheated and the muffin pan is hot, remove it from the oven and spray with nonstick cooking spray .
4. 4

   Divide the batter evenly among the muffin wells, filling almost to the top.
5. 5

   Bake at 450°F for 15 minutes . Then, reduce the oven temperature to 375°F and bake for 15 minutes|17%minutes , until golden brown.
6. 6

   While the popovers are baking, make the whipped honey cinnamon butter. Place the salted butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes . Then, add in the powdered sugar , honey , cinnamon , and vanilla extract , and beat on high until well combined and fluffy. Save some at room temp to serve with the popovers. Then, transfer the rest to a jar and store in the fridge.
7. 7

   Remove from the oven, let cool in the pan for about 2 minutes , then remove from the pan and transfer to a cooling rack .
8. 8

   Serve warm with the whipped honey cinnamon butter.