Sourdough Popovers

810 minutes to thaw them and warm them up. 
Ingredients
POPOVERS
1 cup 245 g milk3 large eggs room temperature½ cup sourdough starter¾ teaspoon kosher salt1 cup 125 g allpurpose flour
Instructions
POPOVERS
Place a cold popover or muffin pan in the oven and heat to 450F as you prepare the popover batter.
Heat up the milk in a microwave or in a saucepan on the stove just until it begins to warm up. You dont want hot just warm.
In a large bowl mix together the room temperature eggs sourdough starter salt and warm milk.
Add in the flour mixing gently with a whisk making sure to not overmix. The batter should not be very thick thinner than pancake better and a few lumps are okay.
Once the popover or muffin pan has been heated CAREFULLY remove it from the oven and spray it with nonstick spray.
Pour the batter into the cups of the pan. Fill each popover cup almost to the top. This applies to a muffin pan if you are using a popover pan fill about halfway.
Bake the popovers for 15 minutes at 450F. THEN reduce the heat to 375F baking them an additional 1520 minutes or until golden brown. Serve warm with the cinnamon sugar butter.
CINNAMON SUGAR BUTTER
In a medium bowl combine the butter brown sugar and cinnamon with a hand mixer. If mixing by hand use a whisk and mix for about 45 minutes until not grainy. Spread it on a warm popover.