My gluten-free muffins

I came up with this recipe to fit in my 12-count Wilton mini muffin pans. For me, things work better in miniature.

Preheat toaster oven to 375 degrees

1 1/3 c brown rice flour
1/2 tsp salt
3/4 tsp baking soda
~1/4 cup sugar
1/2 Tbsp tapioca starch heated in 1/2 cup water till thick (micro 30 sec, stir, 30 sec)
1/2 cup mashed fruit (bananas, strawberries, sweet potatoes, etc)
1/2 Tbsp vinegar
1/4-1/2 cup water, depending on wetness of fruit
2 Tbsp oil
season as desired with cinnamon, ginger, etc.

Stir together dry ingredients, then stir in wet ingredients. Spoon into oiled muffin cups and bake 15-1 minutes.