GOLDEN VALLEY, Minn.-- Author and baker Pat Sinclair joined us today with her recipes for making over your Easter leftovers.

Pat is the author of Baking Basics and Beyond.  For more information about Pat and her recipes, visit PatCooksandBakes.blogspot.com.

Bacon and Cheddar Muffins

Note: Use sharp Cheddar cheese for these muffins because it adds the most flavor.

2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup milk
1/3 cup butter, melted
1/2 teaspoon vanilla
1 egg, beaten
1/2 cup crumbled cooked bacon (about 5 slices)
1/2 cup shredded sharp Cheddar cheese

Heat the oven to 400°F with the oven rack in middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray or grease with shortening.

Mix flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened, even though the batter is not smooth. Scrape down the sides of bowl.

Stir in the bacon and shredded cheese. Divide the batter into prepared muffin cups, filling about 3/4 full. (If you prefer larger muffins, divide the batter into 10 muffin cups. Place a little water in the empty cups for even baking.)

Bake 15 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool 1 minute and remove from the pan. Serve warm.

Ham and Asparagus Linguini

8 ounces linguini
1 tablespoon olive oil
2 tablespoons chopped shallot (1 medium)
2 cups asparagus cuts (about 1/2 pound asparagus, cut into 2 inch pieces)
4 ounces cubed ham (about 1 cup)
6 ounces goat cheese, crumbled
1 teaspoon grated lemon rind
4 tablespoons grated Parmesan cheese

Cook the linguini is salted boiling water as directed on the package. Before draining, reserve 1 cup of the cooking water.

Heat the olive oil in a 10-inch nonstick skillet over medium high heat and add the asparagus and shallot. Cook, stirring often, until the asparagus is tender but still crisp, about 4 to 6 minutes. Add the ham and cook about 1 minute or until heated through.

Stir in 1/2 cup pasta water and the goat cheese and continue stirring until the cheese melts. Add the cooked linguini and lemon rind. Taste and add salt if needed. If the sauce is too thick, stir in the remaining pasta water, 1/4 cup at a time.

Divide the pasta into two servings and sprinkle with 1 tablespoon Parmesan cheese and fresh cracked pepper.

Note: For this dish, select thinner stalks because they cook quickly. Use ham leftover from an Easter celebration or omit it and try cooked shrimp or chicken instead. Goat cheese forms the basis for the sauce but doesn't use a whole package. Crumble any remaining cheese over salads.

Select crisp pale green asparagus with tight firm buds. When the buds are dry or discolored the asparagus isn't as fresh. Asparagus stored with the bottom of the stalks in ice will be higher quality. Look for thin stalks that are uniformly thick. To prepare--just snap off the bottoms of the stalks and rinse well to remove any grit. Cut the spears into 2-inch pieces.