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Position the oven rack in the center and place a 12-count muffin tin inside the oven on the center rack. Preheat oven to 425°F (218°C).
In a large batter bowl, add the eggs and milk. Use a whisk to mix them until frothy.
Add the sourdough discard, flour and salt and whisk again until there are no visible lumps.
Remove the muffin pan from the oven and spray with cooking oil.
Divide the batter evenly into 6 of the muffin wells, filling almost to the top. Fill every other well to leave room for air to circulate around each popover.
Bake for 15 minutes, reduce the oven temperature to 350°F (176°C), and bake for another 15 minutes or until puffed and golden brown.
Transfer the popovers to a cooling rack. Use a pairing knife to make a small slit in the side of each popover in order to release steam and help them to keep their shape.