Mix cereal, buttermilk and corn syrup in a medium bowl; let stand 5 minutes.  Stir in egg, sugar and oil.  In a large bowl, combine flour, baking soda, cinnamon and salt; stir in cereal mixture just until moistened.  Stir in carrots.

Spoon into greased or paper-lined muffin cups.

Bake at 400°F for 20 minutes or until tops spring back when lightly touched.

Cool 5 minues; remove from pan.