CHURRO SOURDOUGH POPOVERS

Spray a muffin pan with nonstick cooking spray, and place it on the middle rack in the oven and preheat the oven to 400F while you make the popover batter.
In a large bowl, whisk together the eggs.
Then, add the milk, sourdough discard, and salt. Whisk until just combined.
Whisk in the flour until the large lumps are gone, being careful not to over-mix. Transfer the batter to a large measuring cup or glass.
Once the oven is preheated and the muffin pan is hot, remove it from the oven.
Working quickly, divide the batter evenly among the muffin wells, filling almost to the top.
Bake at 400F for 30 minutes, or until puffed and golden brown.
While the popovers are baking, make the cinnamon sugar coating mixture by mixing together the sugar and cinnamon in a medium bowl.
Remove from the oven, let cool in the pan for a minute, then remove from the pan and immediately roll in the cinnamon sugar mixture to coat. If the coating isn’t sticking well, brush the outsides of the popovers with a little bit of melted butter, and then roll in the cinnamon sugar mixture to coat.
Serve warm with butter and a sprinkle of flaky sea salt, if desired.
Enjoy!