Baked Broccoli Cup

This is the menu of this month...our kunti family have got fever of making this broccoli cup, since Judith initiated it in the beginning of March. So last night while visiting one of our best friends, I asked her if it is alright to do the baking at her place. Quickly she said yes, and I came with my arm full of ingredients and tools needed to make this baked broccoli cup. The kids love it, so do we, but not my husband as he is not into snacking.

Here is the recipe I translated from Judith's page (with a little modification)...
Ingredients:
- 8 medium-sized potato, peel off the skin, boil with water until cooked
- 2 Tbsp unsalted butter, melt it
- 2 carrot, cut into very small squares

- 80gr bacon bits, or 6 bacon slices cut into small pieces
- 150gr broccoli, wash and separate each of the flower heads

- 1 egg

- 3 Tbsp wheat flour
- 2 Tbsp maizena/corn flour

- 2 green onion, chop thinly

- shredded cheese (I used Italian mixed shredded cheese)

- 100ml milk

- margarine/frying oil for the cups

- 4 cloves of garlic

- 3 cloves of small red onion

- 1 tsp ground white pepper
- 1 tsp ground nutmeg

- salt

- 1 block of chicken broth, crush it until smooth or use the powder one

- oil for saute

In a mixing bowl, mash the potato with melted butter until smooth. Wait until it is cold enough to add egg so that it would not be harden. Add milk, egg, cut carrot, green onion and mix it well. Add wheat and corn flour and then mix it well again. Put it aside.

In a chopper, chop onion and garlic until smooth. Saute it with a little bit of oil until brownish. Add bacon bits or cut bacon and continue to saute for another 5minutes. Add it to the mixture in mixing bowl and mix it well. Add all the rest of seasoning and mix it again.
Prepare the muffin tin by swapping some margarine/frying oil so that it would not stick. Fill up the muffin tin with enough mixture (app. 2-3 Tbsp) one by one and place one flower head of broccoli on each of them. Sprinkle some shredded cheese on top. Bake it in an oven at 350F for about 30minutes or until it is brownish.
Serve it warm with mayonnaise or chili sauce.

Note: you may find it too soft to remove the broccoli cup from the tin while it is still hot. Wait until it is warm to easily remove it. I prefer to cook the whole potato (with skin and piercing it with forks to release the moisture) in a microwave for 15-20minutes, this way it will not add some extra water content to the potato and the mixture will not end up too soft/wet.