Maple Oatmeal Chocolate Chip Muffins

Yes, I'm back to oats again. I'm a firm believer in the gut healing, soothing properties of this grain, and try to use it in anything that I can. These are delicious, moist muffins that make you want to eat them all at one sitting....DON'T!
1 egg
1 cup half and half (or skim milk if you are diet conscious)
1/2 cup of brown sugar (I like to use coconut sugar because of the caramel taste)
1 tablespoon good quality Maple Syrup
1/3 cup shortening
1 large tablespoon of Greek style yogurt
juice from 1/2 of a lime
1 cup old fashioned oats
1 1/3 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
pinch of cinnamon
pinch of allspice
1/2 teaspoon baking soda
1/3 cup dark chocolate morsels
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Measure dry ingredients (flour, oats,  baking powder, salt, baking soda, cinnamon, allspice, and chocolate morsels) in a bowl. Mix with a whisk and set aside.
3. Cream together the shortening and sugar. Add the half and half, the juice of half a lime, and the yogurt, egg and maple syrup and whisk until light in color. 
4. Add the dry ingredients to the wet and mix until just combined. Do not over mix.
5. Fill 12 foil line standard sized muffin liners about 3/4 full. Bake for 20 minutes or until a cake tester comes out clean (there may be some staining from the melted chocolate but that's ok).
6. Remove from oven and allow to cool. Store in an airtight container. They can also be frozen and reheated in a microwave.