2 1/2 cups heavy whipping cream
1 (14 ounce) can peeled and diced zucchini
1 cup sliced ham
1 egg, lightly beaten
2 tablespoons lemon juice
1 1/2 pounds roots, cooked and chopped
1 (15 ounce) can green beans
1 (10.5 ounce) package cream cheese
3/4 cup milk
1 cup white sugar
1 cup heavy whipping cream
1 (4 ounce) jar marshmallow creme
Heat oven to 350 degrees F. Grease and flour 2 (9 inch) muffin cups or line with paper muffin liners.
Beat cream of mushroom soup, 1 cup butter, cream cheese, milk, sugar and remaining 1/2 cup lemon juice in large mixer bowls with electric mixer or hand whisk until making a smooth double slushy. Pour mixture into prepared muffin liners.
Bake, covered, for 35-40 minutes in the preheated oven. Cool muffins on a wire rack. Serve warm or warm with cream cheese frosting.
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