I cannot take credit for this recipe. It’s all thanks to Real Simple – one of my favorite magazines. I had a big container of fresh Raspberries I needed to use up and this recipe was so simple & perfect. The only substitute is that I used Whole Wheat Flour instead of AP Flour.
They turned out DELICIOUS! And, I find that they’re perfectly suitable for breakfast or a snack. I am also pregnant so that may have something to do with it… you be the judge!