Raspberries and Mint Loaf

Truvia

Prep Time

10 minutes

Cook Time

55 minutes

Serving size

Calories

N/A

1.
Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Grease and line a 19cm x 9cm x 5cm loaf tin.
2.
Cream the butter and Truvia together with a hand-held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.
3.
In a separate bowl add the flour, baking powder, raspberries and mint and mix well.
4.
Add the dry mixture to the wet mixture and beat well until smooth. Don't worry if the raspberries get mashed up.
5.
Pour into a greased and lined loaf tin and bake for 55 minutes or until a toothpick inserted into the centre comes out clean.
6.
Leave in the tin for 5 minutes before removing. Leave to cool completely on a wire rack. Slice and serve.

Raspberries and Mint Loaf

Prep Time: 10 minutes
Cook Time: 55 minutes
Serving size: 6

1.
Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Grease and line a 19cm x 9cm x 5cm loaf tin.
2.
Cream the butter and Truvia together with a hand-held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.
3.
In a separate bowl add the flour, baking powder, raspberries and mint and mix well.
4.
Add the dry mixture to the wet mixture and beat well until smooth. Don't worry if the raspberries get mashed up.
5.
Pour into a greased and lined loaf tin and bake for 55 minutes or until a toothpick inserted into the centre comes out clean.
6.
Leave in the tin for 5 minutes before removing. Leave to cool completely on a wire rack. Slice and serve.

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