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

Wah wah wah. They're fine.

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.

Anonymous wrote:

Anonymous wrote:I wish they made sour dough muffins.

The buttermilk does give it a slight sourdough-esque tang. You'd assume they were sourdough.

There are sourdough english muffins

Anonymous wrote:I LOVE these buttermilk English muffins! I see nothing wrong with them.

Same!!

Anonymous wrote:I wish they made sour dough muffins.

The buttermilk does give it a slight sourdough-esque tang. You'd assume they were sourdough.

Anonymous wrote:I LOVE these buttermilk English muffins! I see nothing wrong with them.

They are perfect. It's astonishing how perfect the texture and taste is.

I wish they made sour dough muffins.

I LOVE these buttermilk English muffins! I see nothing wrong with them.

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

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.

Giant has buy 1 get 2 free a couple of times a year. That is when we have them.

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?

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.

Is this something you really need to crowd-source? You like them, your family likes them--it's fine! Live your life!

These allegedly "limited edition" Thomas' Buttermilk English Muffins randomly caught my eye last week at Harris Teeter. Ingredient list looks fairly clean? The fat is actually buttermilk, instead of junk oil - the regular version seemed to use a junk oil. They are phenomenal. Not just the taste, the texture is absolutely perfect when toasted. Husband and kids like them with eggs or butter and jam. Anything questionable about ingredients or nutrition? Considering subbing out neighborhood bakery wheat toast for these for family breakfasts.