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.