Hello everyone! I wanted to know if it is important to consider the smoke point of oils when baking something like muffins or biscuits. The oil goes into the batter, so it's not like I'm sautéing anything, right? For example, I'm using a recipe which calls for virgin coconut oil (which has a smoke point of 350) and a temperature of 425 or so. Am I generating carcinogens in my muffins?