Toasted Coconut Cream Filled Muffins

Last year we were in Nova Scotia, Canada and had the very best muffins we have EVER had. They were the Coconut Cream filled muffins at the Windmill Café in Berwick.

Oh.. My.. God!!! They were the BEST and ever since I have been trying to replicate them. Impossible...but I have come up with these muffins which are pretty good although not like theirs. So if the Windmill would like to share their recipe that would be awesome : )

Anyways, here's mine 

Ingredients:

1  1/2 cups flour
1/3 cup cornstarch
1  1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
3 eggs
1/3 cup coconut milk
2/3 cup buttermilk (or milk + 1 tsp vinegar)
2 tsps vegetable oil
2 tsps coconut or vanilla extract
1 cup toasted shredded coconut

Filling:

3 tbsps cornstarch
1/2 cup sugar
1/2 cup 10% cream
1 cup coconut milk
2 egg yolks
1 tbsp butter
1 tsp coconut or vanilla extract
1/2 cup toasted coconut (divided, keep 1/4 cup for topping)

Start with the filling so it has time to cool. Sift together the cornstarch and sugar in a saucepan and add the cream and coconut milk. Whisk in the egg yolks. Set the heat to medium add the butter and whisk 4-5 minutes, until thickened. Remove from heat and add the extract and 1/4 cup toasted coconut. Cover for 30 minutes. Remove lid and stir, then chill 60 minutes.

For the muffins whisk together the flour, cornstarch, baking powder, baking soda, salt and sugar.

In a separate bowl beat the eggs, coconut milk, buttermilk, vegetable oil and extract together. Add the dry ingredients and beat just until combined. Fold in 1 cup toasted coconut.

Line a muffin tin with paper liners and fill to about halfway. Add approximately 2 tbsps coconut cream filling then top with more batter.

Sprinkle tops with the remaining 1/4 cup toasted coconut.

Bake at 375 F for 25 minutes.

Makes 15 medium size muffins which are good, but not Windmill Café good.

So if you can share their recipe that would be great!