Can I reduce the amount of salt in a recipe without affecting how it bakes?

Sandra asks: What purpose does salt play in quick breads and muffins?  If we are watching our sodium, can I safely eliminate it or reduce it?

Baking SOS says: Salt, when used in quick breads and muffins (as well as in most pastries), serves only as a flavor enhancer.  It has no effect on how the product bakes.  So if you are trying to reduce sodium in your diet, you can safely eliminate or reduce the amount of salt in your recipe.