In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle. Whisk in olive oil and egg.
In a separate bowl combine flour, cornmeal, quinoa, palm sugar, baking powder, baking soda, parsley, onion, salt and pepper. Make a well in the center and whisk in milk mixture, mixing until just combined. Stir in cheese.
Spoon into 12 well greased muffin cups or 24 mini-cups. Bake 25 minutes (large) or 18 minutes (small).
Remove from oven and dot with butter. Sprinkle with parmesan cheese and flaky salt. Cook for 5 more minutes, until a toothpick comes out clean and cheese is melted.