1. Preheat the oven to 450 degrees and grease either a 12 muffin tin or two six muffin tins.
2. Whisk 2 cups of flour of choice (I like to use 2 cups of sorghum flour for this recipe, but mixing half sorghum and half arrowroot or using all arrowroot is fine, too) with 1/2 tsp salt and 1 tsp dried tarragon. Set aside.
3. Using a fork mix the equivalent of 1 cup of eggs (4 large whole eggs, 1, 2, or 3 whole eggs plus enough liquid egg whites to make 1 cup) just until the eggs are light and uniform in color.
4. Add 2 cups milk (I prefer flax or soy milk) to the eggs. Whisk the wet ingredients with the dry just until blended. There will be lumps, and that is how you want it.
5. Transfer the batter (which will be thin and runny) to a spouted measuring cup large enough to hold all the batter. Evenly divide the batter among 12 muffin tins.
6. Put the muffin tin into the oven and bake for 30 minutes. Do not open the oven door at any time during the 30 minutes. After 30 minutes, you can pierce the popovers to release steam and then remove the popovers to a wire cooling rack or towel-lined bowl or directly to the plates.