Sodium Chloride in muffin

Salt was originally introduced into foods as a preservative; salting or curing, meat and fish was the only way to preserve food prior to refrigerators, freezers and canning.

The amount of salt in muffins is 1.5% to 2% based on flour at 100%. The function of sodium chloride is to enhance the flavor of other ingredients.

Sodium chloride raises blood volume, increases urinary excretion of calcium and induced increased in the systolic and systolic blood pressure.

In this case, sodium chloride may be omitted from the formula without compromising flavor, other ingredients such as dried fruit or spices are added for flavor. In unflavored muffin, they may not be practical.
Sodium Chloride in muffin 

Morton table salt