Well Made by Kiley

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 whipped honey cinnamon butter. Place the butter in a medium bowl. Using a hand or stand mixer, beat on high for 2 minutes.
Then, add in the powered 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 or container and store in the fridge.
Remove the popovers from the oven, let cool in the pan for about 2 minutes, then remove from the pan and transfer to a wire cooling rack.
Serve warm with the whipped honey cinnamon butter and sprinkle of flaky sea salt.
Enjoy!