Anything wrong with store bought English Muffins?

[Anonymous]

Anonymous wrote:Of all those ingredients, very few have anything to do with actual food

Which are you concerned about. A few things that come after salt? Flour, water, yeast, salt buttermilk, farina, sugar, vinegar...all found in my kitchen

[Anonymous]

I think they taste like chemicals.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The sodium is over 3x what it should be. I personally wouldn’t eat them, but as a very very very occasional treat.. but why not make buttermilk biscuits from scratch and freeze the dough, then bake as needed? Healthier.

It wouldn't be a daily thing, just when I make the kids eggs. I have no idea how much sodium is in the bread I buy from the bakery (wheat/seed or sourdough). Safe assumption two slices of bakery bread have 1/3 less sodium than these muffins?

If it’s a true bakery that makes their own bread from scratch, yes.

Oh, god, not "bakery bread" again.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The sodium is over 3x what it should be. I personally wouldn’t eat them, but as a very very very occasional treat.. but why not make buttermilk biscuits from scratch and freeze the dough, then bake as needed? Healthier.

It wouldn't be a daily thing, just when I make the kids eggs. I have no idea how much sodium is in the bread I buy from the bakery (wheat/seed or sourdough). Safe assumption two slices of bakery bread have 1/3 less sodium than these muffins?

If it’s a true bakery that makes their own bread from scratch, yes.

Oh, god, not "bakery bread" again.

lol.

[Anonymous]

Anonymous wrote:

Anonymous wrote:The sodium is over 3x what it should be. I personally wouldn’t eat them, but as a very very very occasional treat.. but why not make buttermilk biscuits from scratch and freeze the dough, then bake as needed? Healthier.

It wouldn't be a daily thing, just when I make the kids eggs. I have no idea how much sodium is in the bread I buy from the bakery (wheat/seed or sourdough). Safe assumption two slices of bakery bread have 1/3 less sodium than these muffins?

I would totally do this when I make the kids eggs too. It's not every day. You can use less salty things with (like instead of ham, some low sodium turkey sausage or something).

We don't have to be perfect every day. That's how we fail.