Although traditional yorkshire pudding is made with reserved meat drippings for flavor, you can use any healthy cooking fat. Most often if I don't have mead drippings I will use butter. You can also make these as a breakfast french toast tasting bread, use reserved bacon or sausage drippings and top with a drizzle of maple syrup. For a vegetarian/paleo variation you can use any dairy free milk alternative and coconut oil for the fat.
Preheat oven to 400 degrees with muffin pan or 8x8 baking pan inside the oven to preheat as well.
Combine eggs, milk, arrowroot starch, sea salt and 1/8 cup melted butter - mix well to make a thin batter.
lightly drizzle the remaining 1/8 cup melted butter into the hot muffin/baking pan and return to the oven for 3-5 minutes or until the butter is sizzling
Remove pan with sizzling butter from the oven and pour in mixed batter (dividing between muffin cups, if desired)
Bake for 15-20 minutes. Will puff and brown on the edges, center will be set. Muffins take closer to 15 minutes, 8x8 pan takes closer to 20 minutes.