MIX cereal, buttermilk and 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 minutes; remove from pan. Nutrition tip: To reduce calories further, try using egg substitute in place of the egg. Or use sucralose sweetener in place of some or all the sugar. Or reduce oil to 2 tablespoons and add 2 tablespoons of applesauce.