Tray muffin, and the perilous of crystal salt

Being as there were plenty of apples that were progressing towards rotting - that stage where they arent so appealing to eat but are still perfectly good, I decided to cook with them. Plenty of nice apple recipies, and an easy favourite of mine are apple spice muffins. Now, I cant remember if I abandoned my muffin trays in Leeds (since I didnt use them the whole time I was there and thought 'get shot') or whethere they are lurking in the back of a cupboard. Either way, I decided to make the batch and just cook the whole lot in an oven dish a la tray cake. Works quite well, tastes nice and lovely.

Only trouble is, the only salt I have is the natural crystalline salt, perfect for pasta boiling and general usage in stews, but unfortunately it does not dissolve into muffin mix, so I now have localised pockets of extreme saltiness in my muffin. Not unpleasant, but a bit of a shock! Wont stop me wolfing it though (:-)